CENTARA GRAND BEACH RESORT & VILLAS
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Hotel featuring rooms with refined old-fashioned furnishings, bars, restaurants, landscaped park with sculpted shrubs
A jewel of the Thai hotel industry, the first buildings of this exceptional hotel were built in 1923, following the installation of the railway. 208 rooms with dreamlike decor and undeniable charm. Classic furnishings: old-fashioned refinement! Several bars and restaurants at home. In the landscaped park, the shrubs have been literally "sculpted" into the shape of animals: a bit kitsch, but the quality of the Centara group is there.
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Le point fort est certainement le choix important propose.
Si vous aimez le homard Canadien, le King crab ou toutes sortes de crevettes et ou coquillages vous serez servis à volonté, et spécialement tout est décortiqué, les pinces prêtes à déguster, le crabe déjà sorti, il ne reste qu’à choisir parmi l’innombrable assortiment de sauces .
Au titre des classiques, escargots, cuisses grenouilles provencales, pot au feu, canard à l’orange, saute fruits de mer, foie gras plancha………….
Au grill était servi un prime rib assorti de sa ratatouille, des cotes d’agneau, du sea bass .
Je passe la station salades, classique mais bien organisée par contre proche des cold cuts(saucissons et jambons crus français détaillés minute avec une machine ancienne qui vaut son pesant d’or.
Les fromages ne sont pas de reste, ils sont nombreux, varies et savoureux, coulants a la perfection.
Pour les desserts, embarras du choix mini mille feuilles, choux et éclairs aux divers parfums, tartelettes fruits, Saint honore, savarin aux fruits, Opéra excellent, et crêpes Suzette minute.
Ajoutez une carte des vins qui ne s’envole pas, un service attentionné, et l’extrême gentillesse du manager F and B monsieur Jan WEISHEIT , (attentif à tout ce qui se passe dans la salle, contrôlant la qualité constante du service ), et vous ne résisterez pas à l’envie d’aller essayer dès que possible cette table FRANCAISE !
For typically French kitchen nostalgic, there is a very decent option = the French buffet on Saturday night at the Centara Hotel restaurant railway.
The highlight is definitely the important choice offers.
If you like the Canadian lobster, King crab or shrimp and all kinds of shells you will be served at will, and especially everything is husked, pincers ready to taste, the crab already released, it remains only to choose from the countless assortment of sauces.
Under classic, snails, frogs legs Provencal, stew, duck in orange sauce, stewed seafood, grilled foie gras .............
At the grill was served a prime rib accompanied by ratatouille, lamb ratings, sea bass grilled at the moment .
I pass the salad station, classic but well organized against close cold cuts (salami and hams detailed French vintages minute with an old machine that is worth its weight in gold.
The cheeses are not to rest, there are many, varied and tasty, flowing to perfection.
For desserts, spoiled for choice mini mille feuilles, choux and eclairs to various scents, fruits tarts, Saint honore, Savarin with fruit, Opera excellent, and crepes Suzette minute.
Add a wine list that does not fly, a delightful service and the extreme kindness of the manager F and B Mr Jan Weisheit (attentive to everything that happens in the room, controlling the constant quality of service) and you will not resist the urge to try as soon as possible this FRENCH table!
3PISCINES, EXCELLENT SERVICE.
IDEAL FOR SE TO REST IN A REFINED SETTING